Delicious Summer Food

Farmer’s markets and veggie stands are popping up all over the Triangle from Wake Forest to Raleigh to Chapel Hill. There is a growing interest in fresh, local food and thankfully, our neighboring farmers are rising to answer our call.

During this time of year, NC farmer’s markets are brimming with baskets full of vibrantly colored, nutritious natural foods just waiting for the tasting. Visit any market right now and you are likely to find green beans, blueberries, cabbage, cucumbers and LOTS of squash.

Squash are available in both summer and winter growing seasons. Summer squash varieties include marrows, zucchini, crookneck and pattypan (scallop) squash. Their attractive bright colors, affordable price, nutritional quality (rich in Vitamin A), and ease of cooking make these natural gems nearly irresistible. Make a special trip to a local farmer’s market and while you’re there, be sure to throw a couple of squash in your reusable tote. You do use reusable shopping totes, don’t you?

Don’t shy away from fresh produce. If you’re looking for simple, great tasting recipes for farmer’s market produce, I encourage you to pick up a copy of Vegetarian Times Magazine Farmer’s Market Cookbook (it’s called a cookbook but it looks more like a magazine) on newsstands until October for $7.99.


Zucchini-Tomato Gratin

Serves 4
Source: Vegetarian Times Magazine

What you need:
2 large tomatoes, cut into ¼ inch-thick slices

3 medium zucchini, cut in half and sliced length-wise ~ 1/8 inch-thick

1 tbsp plus 1 tsp. extra virgin olive oil, divided

4 garlic cloves, thinly sliced (or 2 tsp minced garlic)

2 tbsp roughly chopped kalamata olives, optional

¼ cup thinly sliced fresh basil leaves

1 cup finely shredded romano or asiago cheese, divided

1 tsp course sea salt

What you do:

1. Drape tomato slices over colander, sprinkle with sea salt, and let drain 45 minutes.

2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry with paper towel.

3. Preheat oven to 375°F. Heat 1 tsp. olive oil in cast iron skillet over medium-high heat. Sauté half the zucchini 3 to 4 minutes, or until golden brown on each side. Transfer to a plate. Sauté remaining zucchini, adding more oil between batches if necessary.

4. Mist 8-inch-square baking pan with olive oil. Layer half of zucchini slices on bottom of baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 tbsp olives, half of basil, and 1/2 cup shredded cheese; season with freshly ground black pepper.

5. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 tbsp oil, and sprinkle with remaining ½ cup cheese.

6. Cover baking pan with foil and bake 10 minutes. Remove foil and bake 20 minutes more, or until cheese is melted and gratin is bubbling.

7. Let stand 5 minutes before serving.